Multi-method study of the impact of fermentation on the polyphenol composition and color of Grenache, Cinsault, and Syrah rosé wines
2022
Leborgne, Cécile | Ducasse, Marie-Agnès | Meudec, Emmanuelle | Carrillo, Stéphanie | Verbaere, Arnaud | Sommerer, Nicolas | Bougreau, Matthias | Masson, Gilles | Vernhet, Aude | Mouret, Jean-Roch | Cheynier, Véronique | Sciences Pour l'Oenologie (SPO) ; Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Université de Montpellier (UM) | Institut Français de la Vigne et du Vin [Siège] (IFV) | Oenotypage (UMT Oenotypage) ; Institut Français de la Vigne et du Vin [Siège] (IFV)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Institut Agro Montpellier ; Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) | Polyphenol Analyt Facil | Centre du Rosé ; Institut Français de la Vigne et du Vin [Siège] (IFV) | CASDAR (Accord de subvention n◦18ART1807) | ANRT CIFRE (n◦2018/1412)
International audience
Mostrar más [+] Menos [-]Inglés. Rosé wines show large color diversity, due to different phenolic pigment compositions. However, the mechanisms responsible for such diversity are poorly understood. The present work aimed at investigating the impact of fermentation on the color and composition of rosé wines made from Grenache, Cinsault, and Syrah grapes. Targeted MS analysis showed large varietal differences in must and wine compositions, with higher concentrations of anthocyanins and flavanols in Syrah. UV-visible spectrophotometry and size exclusion chromatography data indicated that Grenache and Cinsault musts contained oligomeric pigments derived from hydroxycinnamic acids and flavanols which were mostly lost during fermentation due to adsorption on lees. Syrah must color was mainly due to anthocyanins which were partly converted to derived pigments through reactions with yeast metabolites with limited color drop during fermentation. This work highlighted the impact of must composition, reflecting varietal characteristics, on changes occurring during fermentation and consequently wine color.
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